Making Canna-Flour
Unlike cooking with canna-butter and cooking with oil infusions, canna-flour involves cooking with and consuming the ground up cannabis. Surprisingly, making canna-flour is super easy to prepare once you go through the decarbonization process of your cannabis flower. There are several ways to decarboxylate your cannabis and I'll share some of the methods I've done in another post. I digress... So, although canna-flour is easy to make, it may be an acquired taste for some people who aren't big fans of their food tasting like weed. But if you like the taste of bud in your baking, go for it!
Prep and cooking time are pretty quick (after decarboxylation), taking about 10-15 minutes.
There are many recipes out there for canna-flour so you may have to dial in your ratios, but I like to follow well-known cannabis leaders in the edible community.
Here's what you are going to need:
7 grams cannabis decarbed (remember, there are other measurements out there so dial in the amount that works for you)
- 1 cup all-purpose flour I like to use Bob's Red Mill Organic Unbleached All-Purpose Flour
- Pulverize your decarbed cannabis into a fine powder. Coffee grinders come into play here and are great for pulverizing! You can also use a food processor or blender, but what's the fun in that?
- After pulverizing the cannabis into a fine power, mix the ground cannabis with the flour using a blender, food processor, electric mixer with with whisk attachment (on low), or you can also just manually whisk. Your goal is to get a nice, consistency.
- Place your canna-flour in an air tight container and store in a cool, dark, and dry place until you are ready to use. For optimal freshness you'll want to use within three months.
Use Canna-Flour as you would any flour in your baked goods. Keep temperatures under 350° F to preserve potency.
Until we cook again with one another, stay cool, stay peaceful, and stay cannabis balanced...
